Raspberry Chocolate Chip Pancakes are a delightful breakfast treat that combines the tartness of fresh raspberries with the sweetness of chocolate chips. These fluffy pancakes are not only delicious but super easy to whip up, making them a favorite for family brunches or special occasions. Whether you’re looking to impress guests or simply treat yourself, this recipe is sure to become a staple in your kitchen!
Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Raspberry Chocolate Chip Pancakes
- How to Make Raspberry Chocolate Chip Pancakes
- Tips for Making Raspberry Chocolate Chip Pancakes
- Make-Ahead Instructions
- Storing Leftovers
- Freezing
- Reheating
- Serving Suggestions
- FAQs
- Try these Raspberry Chocolate Chip Pancakes related recipes next!
- Berry Smoothie Bowl
- Fluffy French Toast
- Lemon Blueberry Muffins
- Peach Crumble Oatmeal
Why You’ll Love This Recipe
- A Perfect Balance of Flavors: The combination of juicy raspberries and rich chocolate chips creates a delightful contrast that will satisfy your sweet cravings.
- Easy to Prepare: You don’t have to be a culinary expert to whip these up – they’re simple enough for even novice cooks!
- Customizable: Feel free to adjust the sweetness or add in other fruits according to your preference!
Ingredients for Raspberry Chocolate Chip Pancakes
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-Purpose Flour: The base for your fluffy pancakes. You can substitute half with whole wheat flour for added nutrition.
- Granulated Sugar: Adds sweetness to your batter; adjust the amount for your taste.
- Baking Powder: Helps the pancakes rise and become light and fluffy.
- Milk: Gives moisture to the batter. You can use almond milk or any dairy-free alternative.
- Egg: Provides structure and richness.
- Butter: Adds flavor and moisture. You can use coconut oil for a dairy-free version.
- Fresh Raspberries: Adds a burst of fresh flavor; frozen raspberries can be used as a substitute.
- Chocolate Chips: Adds a sweet and chocolaty twist; use dark or milk chocolate according to your preference.
How to Make Raspberry Chocolate Chip Pancakes
- In a mixing bowl, whisk together the flour, sugar, baking powder, and a pinch of salt.
- In another bowl, combine the milk, egg, and melted butter; whisk until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Gently fold in the raspberries and chocolate chips.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour a scoop of batter onto the skillet (about 1/4 cup) and cook until bubbles form on the surface, then flip and cook until golden on the other side.
- Repeat the process until all batter is used, serving pancakes warm with maple syrup or your favorite toppings.
Tips for Making Raspberry Chocolate Chip Pancakes
- Don’t Overmix: Stir the batter just enough to combine wet and dry ingredients. Overmixing can lead to a tough texture.
- Use Fresh Ingredients: Fresh raspberries will provide the best flavor and texture in these pancakes; if using frozen, increase cook time slightly.
- Adjust the Sweetness: Depending on your taste preference or the tartness of your raspberries, feel free to adjust the sugar in the batter.
Make-Ahead Instructions
- Make the batter ahead and store it in the refrigerator for up to 24 hours before cooking the pancakes.
- Pre-made pancakes can be frozen. Cool them completely, then stack them with parchment paper between each pancake before storing in an airtight freezer bag for up to 3 months.
Storing Leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in the toaster or microwave before serving.
Freezing Raspberry Chocolate Chip Pancakes
- To freeze pancakes, cool completely, then stack with parchment paper between each pancake and place in a freezer-safe container or bag.
- Label and date the bag to keep track of freshness. They can be frozen for up to 3 months.
Reheating Raspberry Chocolate Chip Pancakes
- Reheat pancakes in the microwave for about 30 seconds to 1 minute or until warmed through.
- If reheating in a skillet, add a small amount of butter and heat for a few minutes on medium-low heat until warmed.
Serving Suggestions
- Serve with a drizzle of warm maple syrup and a sprinkle of powdered sugar.
- Top with additional fresh raspberries or a dollop of whipped cream for a touch of indulgence.
- Pair with yogurt and granola for a balanced breakfast plate.
FAQs
Can I use frozen raspberries instead of fresh ones?
Yes! Frozen raspberries work well; just make sure to add them directly from the freezer to avoid excess moisture in the batter.
Can I make these pancakes gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend, and the pancakes will still turn out delicious.
How can I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage.
What can I substitute for the egg?
You can use a flax egg or unsweetened applesauce as an egg substitute for a vegan version.
Can I prepare the batter the night before?
Yes, you can prepare the batter the night before and refrigerate it. Give it a good stir before cooking in the morning.
